John Myers
Potato and Zucchini Moussaka
The perfect potato and zucchini moussaka recipe with a picture and simple step-by-step instructions.
- 1000 g Potatoes
- 500 g Ground beef
- 3 tbsp Olive oil
- 2 Onions
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1 Zuccino
- 1 Beefsteak tomato fresh
- 1 tbsp Flour
- 500 g Water
- 100 ml Dry red wine
- 1 Pr Chili
- 1 Msp Thyme dry
- 1 Msp Marjoram
- Salt to taste
- 2 tsp Chopped parsley
- 100 g Sheep cheese
- 100 g Grated cheese
- 2 tbsp Cream
- Potatoes, wash, boil, peel, let cool and cut into slices. Chop onions and garlic. Dice the tomato. Zucchino, the longer after, quarter and cut into slices.
- Put the oil in a large pan and fry the mince until crumbly. Add the onion and garlic and fry with it. Mix in the flour and tomato paste, extinguish with water and wine. Add the spices, tomatoes, zucchini and potato slices and bring to the boil. sprinkle with parsley.
- Scatter sheep’s cheese crumbs and grated cheese on top. Spread the cream on top. Put the pan in the oven and bake at 175 ° C for about 20 minutes. Arrange on warmed plates. To serve with shepherd’s bread.
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